It is great for people on a low-fat diet - dry rubs or dry marinades, that are made without any fat, then rubbed into the food will gives us choices as far as flavors and degrees of spiciness in our grilled foods.
For meat or poultry, rub it on up to 24 hours before and store in the refrigerator. Even at the last minute for when those unexpected guest show up, will add some flavor.
Fish and vegetables only need an hour or so to pick up the flavors.
Fruits need about 15 minutes.
Store in a sealed glass jar in a cool, dark place – make sure to label the jars.
All blends should be used within 3 months.
It only takes a little - applying about 1 tablespoon per pound of meat, poultry, fish, or vegetables.
Most rubs do not contain any appreciable calories so they will not add any substantial nutritional value (or exchanges) to the foods.
If you are making a blend with sodium be careful on the amount of sodium you us.
One good way to blend the ingredients is to combine all ingredients in a spice mill or blender and grind until even.
Some you can store for about 6 months in the freezer.
3 tablespoons Chinese Five-Spice Powder
3 tablespoons hot paprika
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
Chili Rub
5 tablespoons mild pure chile powder
2 teaspoons crushed dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Deep Fried Turkey Rub
25 bay leaves, crushed
3 1/2 teaspoons dried thyme
3 1/2 teaspoons dried oregano
1 1/2 teaspoons freshly ground pepper
2 teaspoons garlic powder
3 tablespoons Creole seasoning
Garlic & Parsley Blend
9 tablespoons parsley flakes
1 tablespoon garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1 1/2 teaspoons freshly ground pepper
Mediterranean Rub
4 tablespoons crushed dried basil
4 tablespoons crushed dried tarragon
3 tablespoons crushed dried thyme
1 tablespoon crushed dried rosemary
2 teaspoons garlic powder
1 small bay leaf, finely crushed
Moroccan Rub
3 tablespoons ground coriander
2 tablespoons ground cumin
1 tablespoon ground cinnamon
Mustard-Garlic Rub
2 tablespoons garlic powder
1 tablespoons onion powder
2 teaspoons crushed dried thyme
1 small bay leaves, finely crumbled
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
Kansas City Rub 1/2 cup brown sugar 1/4 cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 3/4 tablespoon garlic powder 3/4 tablespoon onion powder 1 teaspoon cayenne
Pork Rub
1/4 cup black pepper 1/4 cup paprika 3 tablespoons sugar 2 tablespoons salt 2 teaspoons dry mustard
2 teaspoons cayenne
Fruit Vanilla Rub
2 1/2 tablespoons ground allspice
2 tablespoons powdered or granular sugar substitute
1 4-inch vanilla bean which has been split in half lengthwise, use the inner scrapings
Quattro Pepper Blend
3 tablespoons coarsely ground black pepper
3 tablespoons finely ground white pepper
3 tablespoons finely ground pink peppercorns
4 teaspoons ground cayenne pepper
Prime Rib Rub
1/4 cup fresh ground black pepper
2 tablespoons cinnamon
2 tablespoons salt
2 tablespoons white pepper
1 1/2 teaspoons ground thyme
1 1/2 teaspoons garlic powder
1 teaspoons onion powder
Spicy Grilling Rub
1/4 cup paprika
1 to 1 1/2 tablespoons cayenne pepper
2 1/2 tablespoons freshly ground black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 1/2 tablespoons salt
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried thyme
2 tablespoons good-quality chili powder
2 tablespoons sweet paprika
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon crushed dried oregano
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
Tex-Mex Blend
2 tablespoons crushed dried oregano
2 tablespoons ground coriander
1 tablespoon garlic powder
1 to 2 teaspoons crushed red pepper flakes
Thai Spice Blend
2 tablespoons toasted sesame seeds
1/2 tablespoon ground coriander
1/2 tablespoon dried lemon peel
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon dried red pepper flakes
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cayenne pepper
Creole Dry Marinade
2 1/2 tablespoons sweet paprika
2 tablespoons garlic powder
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon freshly ground black pepper 1 tablespoon crushed dried oregano
1 tablespoon crushed dried thyme
Sweet Spice for Fruit
2 tablespoons ground cinnamon
1 1/2 tablespoons ground ginger
1 tablespoon ground nutmeg
1/2 tablespoon dried lemon or orange peel
1 teaspoon ground cloves
Chipotle Dry Rub
2 dried chipotle peppers (use 3 to heat it up a little)
3 tablespoons black pepper
2 tablespoons dried oregano
1 tablespoon dried cilantro leaves
1 bay leaf
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon ground dry orange peel
Ethiopian Spice Rub
10 small dried red chiles
2 1/2 teaspoon Hungarian paprika
2 teaspoons whole cumin seeds
4 whole cloves
1 teaspoon fenugreek seeds
1 teaspoon salt
3/4 teaspoon black cardamom seeds
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon ginger, grated
1/4 teaspoon allspice
1/4 teaspoon turmeric
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
In a small frying pan over a low heat, lightly toast whole cloves, cumin seeds, fenugreek, cardamom seeds, peppercorns, and coriander seeds for about 2 minutes. Allow to cool. Remove stems from chiles and grind with toasted spices.